Hot Spinach-Artichoke Dip

Ingredients

For 10 servings

• •Cooking spray
• •1 /2 cup (120ml) mayonnaise
• •1 /2 cup (120ml) sour cream
• •1 c. à soupe Dijon mustard
• •1 c. à soupe white miso, optional
• •2 c. à café grated lemon zest (from 1 lemon)
• •1 medium clove garlic (5g), minced
• •8 ounces (226g) plain, full-fat cream cheese, cut into 8 pieces and softened
• •15 ounces (425g) frozen cut-leaf spinach, thawed and squeezed dry (about 1 1/4 cups)
• •One 14-ounce (397g) can quartered artichoke hearts, rinsed, drained, patted dry, and coarsely chopped (about 1 1/2 cups)
• •12 ounces (340g) Monterey Jack cheese or mild white cheddar cheese, shredded (about 3 cups), divided
• •4 ounces (115g) Parmigiano-Reggiano cheese, grated (about 2 heaping cups), divided
• •Crackers, pita chips, or crudités, for serving

Method

1. 1.Adjust oven rack to middle position and preheat oven to 375°F(190°C). Grease a 2-quart baking dish with cooking spray; set aside.
2. 2.Whisk together mayonnaise, sour cream, mustard, miso (if using), lemon zest, and garlic in a large bowl. Stir in cream cheese until fully combined. Fold in spinach, artichokes, 2 1/2 cups of the Monterey Jack cheese and 1 3/4 cups of the Parmigiano until evenly distributed.
3. 3.Transfer to the prepared baking dish and sprinkle evenly with the remaining 1/2 cup Monterey Jack and remaining 1/4 cup Parmigiano.
4. 4.Bake until the edges are bubbly and the cheese on top is light golden brown, 25 to 30 minutes. Let sit to cool slightly for 5 minutes. Serve hot with crackers, pita chips, tortilla chips, and/or crudités.